Caldeirada De Peixe Portuguese Fish Stew
Transport your taste buds to the sunny shores of Portugal with Caldeirada de Peixe, a traditional Portuguese fish stew bursting with fresh, vibrant flavors. This hearty one-pot dish combines tender white fish, succulent shrimp, and briny clams or mussels, all simmered in a rich broth infused with dry white wine, paprika, garlic, and a medley of tomatoes, onions, and peppers. Thick slices of potato soak up the aromatic seafood stock, creating a comforting base for this coastal classic. Ready in just an hour, this rustic stew is perfect for family dinners or special occasions, offering an authentic taste of Portugal that’s best enjoyed with a generous slice of crusty bread to mop up the flavorful broth.
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Recipe Information
Ingredients
- 600 grams white fish fillets (e.g., cod, haddock, sea bass)
- 300 grams large shrimp, peeled and deveined
- 300 grams small clams or mussels, cleaned
- 4 tablespoons olive oil
- 1 unit large yellow onion, thinly sliced
- 3 units medium tomatoes, diced
- 1 unit red bell pepper, thinly sliced
- 3 units garlic cloves, minced
- 4 units large yellow potatoes, peeled and thickly sliced
- 250 ml dry white wine
- 500 ml fish or seafood stock
- 1 unit bay leaf
- 2 teaspoons paprika
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Start by preparing the seafood: cut the white fish into large chunks and ensure the shrimp are peeled and deveined. Rinse the clams or mussels under cold water and set all seafood aside.
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions and sauté until they soften and become translucent, about 5 minutes.
Add the minced garlic, diced tomatoes, and red bell peppers to the pot. Cook for another 3-4 minutes, stirring occasionally, until the vegetables begin to soften and release their juices.
Layer the sliced potatoes over the vegetable mixture. Sprinkle in the paprika, salt, and black pepper, and add the bay leaf.
Pour in the dry white wine and fish stock, ensuring the potatoes are mostly submerged. Increase the heat to high, bringing the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are nearly tender.
Once the potatoes are cooked through, gently add the white fish chunks, shrimp, and clams or mussels to the pot. Cover again and simmer for another 8-10 minutes, or until the fish is opaque and flakes easily, the shrimp are pink and cooked through, and the clams or mussels have opened (discard any that do not open).
Taste the broth and adjust the seasoning with additional salt or pepper as needed.
Sprinkle the stew with chopped fresh parsley before serving. Serve hot with crusty bread to soak up the flavorful broth.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 5205 mg | 226% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 26.8 g | ||
| Protein | 243.1 g | 486% | |
| Vitamin D | 30.0 mcg | 150% | |
| Calcium | 721 mg | 55% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5899 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
